overfermentation | The Fresh Loaf

Hi there

If your dough is spreading too much after bulk (during bench rest) , and after retarding in the fridge for the final proof does it neccessarily mean it's overfermented?

thanks

Not neccesarily. I have had several loaves spread flat even when they were underfermented. It could mean the hydration is to high though.

There are reasons other than overfermentation that can cause the dough to spread. Over hydration and poor structure both come to mind.

Benny

Thanks, that makes sense!